Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese

Published:2016 Issue:10 Volume:7 Page:4356-4371
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Barbosa Ilsa C.¹²³⁴⁵,Oliveira Maria E. G.⁶⁷⁸⁵,Madruga Marta S.⁹¹⁰¹¹¹²⁵,Gullón Beatriz¹³¹⁴¹⁵¹⁶,Pacheco Maria T. B.¹⁷¹⁸¹⁹²⁰⁵,Gomes Ana M. P.¹³¹⁴¹⁵¹⁶,Batista Ana S. M.²¹²²²³⁵,Pintado Maria M. E.¹³¹⁴¹⁵¹⁶,Souza Evandro L.²⁴²⁵¹¹²⁶⁵,Queiroga Rita C. R. E.²⁴²⁵¹¹²⁶⁵

Affiliation:

1. Agribusiness Coordination

2. Federal Institute of Education

3. Science and Technology of Pernambuco

4. Vitória de Santo Antão-PE

5. Brazil

6. Center of Education and Health

7. Federal University of Campina Grande

8. Cuité-PB

9. Technology Center

10. Department of Food Engineering

11. Federal University of Paraíba

12. João Pessoa – PB

13. School of Biotechnology

14. Portuguese Catholic University

15. Porto

16. Portugal

17. Institute of Food Technology

18. Department of Agriculture

19. Center of Food Chemistry and Applied Nutrition

20. Campinas-SP

21. Animal Science Coordination

22. State University Vale do Acaraú

23. Sobral-CE

24. Department of Nutrition

25. Health Sciences Center

26. João Pessoa-PB

Abstract

We evaluated the effects of addition of probiotic cultures and inulin on the quality of creamy goat cheese.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2016/FO/C6FO00657D

Reference84 articles.

1. An Overview of the Functional Food Market: From Marketing Issues and Commercial Players to Future Demand from Life in Space

2. Innovation trends in the food industry: The case of functional foods

3. Nutritional and therapeutic value of fermented caprine milk

4. Mineral and trace element research in goats: A review

5. A gas chromatography-mass spectrometry-based metabolomic approach for the characterization of goat milk compared with cow milk

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Widely targeted metabolomics analysis reveals the effect of soybean hull polysaccharides on nonvolatile components of plant-based yogurt and its metabolic pattern;International Journal of Biological Macromolecules;2024-11

2. Contributing factors for textural characteristics of Serrano Artisanal Cheese: An instrumental approach;International Journal of Gastronomy and Food Science;2024-09

3. Factors influencing conjugated linoleic acid content of dairy products: challenges and strategies;Critical Reviews in Food Science and Nutrition;2024-07-23

4. Physicochemical, textural and organoleptic properties of functional processed cheese manufactured from ultrafiltered milk;Biocatalysis and Agricultural Biotechnology;2023-08

5. Nonbovine milk and its products as sources of probiotics delivery: An overview of its viability,functionality and product quality characteristics;International Journal of Dairy Technology;2023-06-04

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3